I’ve recently had some requests for nut-free options so that’s one of the reasons behind these Tahini Lentil Brownies.

They’re also oil-free and gluten-free but trust me, no one will know they’re healthy! 

Tahini is actually made from ground sesame seeds.

It’s high in protein and antioxidants with anti-cancer properties.

If you’re not a fan of tahini, it can easily be subbed for peanut butter or another nut butter you prefer.

With lentils and tahini, this is a dessert that can be used as your protein!

Lentils is one of my favorite proteins because it’s also great for gut health.

They’re a prebiotic food that actual feeds the good gut bacteria.

I’m always trying to eat more of them, and having them in dessert form is even better!

These healthy vegan brownies are super simple to make.

Basically, just throw all the ingredients in the food processor, mix and bake.

Great for satisfying a sweet tooth and they make a simple sweet treat for your Valentine too! ❤️

 

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Tahini Lentil Brownies

These Tahini Lentil Brownies are nut-free, oil-free and gluten-free, but trust me no one will know they're healthy! Tahini is high in protein and antioxidants with anti-cancer properties. It also makes these brownies rich and moist!
Course Dessert
Cuisine American
Keyword brownies, gluten-free, oil-free, Tahini dressing, vegan dessert
Prep Time 10 minutes
Cook Time 30 minutes
Servings 1 5-7
Author Megan Lawson Evans

Ingredients

Instructions

  • Preheat oven to 350. Drain and rinse lentils. Place them in the food processor and blend until they've all broken up. Add the coconut sugar, cacao powder, tahini, ground flax, vanilla and blend that together. Then add in the vinegar and baking soda, blend until everything is combined really well. Lastly, add in the dark chocolate chips and either mix or pulse until they've mixed around. 
  • Line a 9x9 pan with parchment paper. Pour the brownie mix in. Make sure to evenly smooth out the batter with a spatula. To get the swirl on top, drizzle with tahini and then swirl with a toothpick or knife. Place brownies in the oven and cook for 30 minutes. Allow them to cool before serving. Store in an air-tight container in the refrigerator up to 5 days. 
  • Kiran says:

    How much nut butter. Not there in the ingredients

    • Megan Lawson Evans says:

      That was a typo in the instructions that I fixed. There’s only tahini, but you can replace the tahini with a nut butter if you like.

  • Amanda says:

    Could I replace the date/coconut sugar with regular sugar? Where I live those sugars aren’t readily available/cost efficient :( Can I also replace the apple cider vinegar with another type of vinegar? Also another product not readily available (I live outside of the US).

  • Christina McCarthy says:

    Better after cooling, and picky eater approved! I tried these after I thought they were cooled (couldn’t wait more than an hour) and didn’t love them. Husband tried much later and loved them-and he prefers ‘mainstream’ desserts. So glad he liked them-and I def love them day after cause they’re still fudgy and creamy. Thanks!!!

  • Nikki says:

    Hi Megan, these look great! But which type of lentils? Thanks!

  • Sara says:

    So Yummy! Our little one loves helping make(and taste testing) these! They are a hit!

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